Text 11151, 100 rader
Skriven 2011-05-22 03:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: foolish cultish 362
===========================
 ML> "wholistic" is supplanting the correct "holistic."
 JW> I have never come across that, as I tend to avoid New-Agers on
 JW> general principle, but I can see how someone could make the jump.

I've found that the more glazed-eyed and out of touch
New Agers are the more they're apt to spell it that way.

 JW> I heard this gem somewhere recently (I hope it wasn't here)... a guy
 JW> consults a New Age healer and says his father has chest pains,

It's all a cult, and I hope they got rapted yesterday.
I certainly didn't.

 ML> Sicilian burgers...
 JW> I think I'd like that.

These are not burgers, but as I indicated "almost."
They might, on the whole, taste pretty good, if a
little muddled.

==

 JW> I can. It was exactly one Saturday before I met Roslind and I was on
 JW> the prowl.

The on the prowl part reminds me that there was this
heiress type who had a modest crushette on me back in
the latter '60s; she, I discovered this morning in an
odd coincidence, that she gave - as a gift - US$2500000
to a guy she was subsequently interested in. He offered
her a certain guru-like fascination that I did not,
however; further, I guess that I'm not an effective
enough prowler.

Humble Pie
cat: modern, main
servings: 3

300 g beef
2 lg onions (I used sweet pink Roscoff onions)
4 to 6 lg cloves of garlic
4 carrots
a handful of small potatoes
150 g preserved gizzards
100 g mushrooms
1/2 c peas
2 Tb butter
1 Tb olive oil
4 oz red wine
1/2 c beef broth
2 Tb finely chopped rosemary
1 Tb finely chopped thyme
1 ts salt
generous grinding of pepper
Pie pastry

Because I made this dish on a week night, I made a few shortcuts so
we wouldn't be eating around midnight. In an idea world, you would be
able to stew the filling for a couple of hours and would make your own
pastry. Instead, I used the pressure cooker to speed the tenderizing
of the meat and used pre-made pre-rolled pastry. This brought the
preparation time down to 1/2 hour more or less plus half an hour
in the oven.

In a pressure cooker, melt the butter and add the olive oil. Cut the
meat in bite sized pieces and brown them quickly on a relatively
high fire. While they are browning, slice the onions in thickish
wedges and toss them in with the meat. Lower the heat slightly.
Chop the garlic roughly and add it to the pot as well. When the
garlic smells sweet and the onions are soft, add the wine to the
pot and scrape any brown bits from the sides and bottom of the pot.
Add the carrots, potatoes, gizzards and broth and bring to a boil.
Put the top on the pressure cooker and set it merrily puffing away
for 15 minutes or so.

While this is happening, clean and chop the mushrooms, chop the
herbs and prepare your peas. (I used frozen, so not much preparation
was necessary.) Pre-heat the oven to 200C/400F and remove the pie
crust from the refrigerator. It will unroll more easily if it is
slightly warm. Prepare your oven-proof pie bowls by wiping the
interior with a little olive oil, using a paper towel. Line the
bowls with pastry, put a few dried beans in the bottom of each
one and put them in the oven for about ten minutes, until they
just start to turn golden.

Remove the bowls from the oven and spill out the dry beans. Turn
off the heat under the pressure cooker and release the steam. Stir
into the pot the remaining ingredients and taste for salt. If your
broth was very salty you may not need much, but I think it needs a
fairly generous amount. Carefully ladle the filling into the pie
bowls. Use the remaining pastry to top the bowls and crimp the
edges prettily with a fork. (I used two store-bought pie crusts
for three pies.) Poke a hole in the top to allow steam to escape
and bake in the oven until golden and bubbling inside.

toomanychefs.com

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